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Sour cream rhubarb squares

Sour cream rhubarb squares

A star rating of 4.7 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Makes 15 squares

Perfect to serve for dessert or with coffee

  • Freezable
Nutrition: per square
HighlightNutrientUnit
kcal277
fat13g
saturates7g
carbs37g
sugars24g
fibre1g
protein4g
low insalt0.63g
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Ingredients

  • 100g butter , room temperature
  • 100g golden caster sugar
  • 100g mixed nuts , such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
  • 1tsp ground cinnamon
  • 250g dark muscovado sugar
  • 1 large egg
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 300ml
  • 300g rhubarb , cut into 1cm pieces

Method

  • STEP 1

    Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.

  • STEP 2

    Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.

  • STEP 3

    Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.

  • STEP 4

    Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.

Recipe from Good Food magazine, May 2002

Goes well with

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Overall rating

A star rating of 4.7 out of 5.38 ratings
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